Mulberry Wine Recipe

How to Make Mulberry Wine

1. Bring 4 cups of water to a boil in a large saucepan. Dissolve 4 cups of granulated sugar into the boiling water, stirring constantly until completely clear and dissolved.
2. While the sugar dissolves, wash 4 pounds of fresh mulberries, removing stems and any debris. Transfer the mulberries to a clean 5-gallon primary fermentation vessel.
3. Add 1 cup of raisins (chopped or minced) to the mulberries.
4. Carefully pour the boiling sugar-water over the fruit mixture. Allow the mixture to cool completely to 75-80°F (24-27°C).
5. Add 1 tsp pectic enzyme, 1 tsp acid blend (such as tartaric acid), and 1 tsp yeast nutrient to the cooled mixture.
6. Stir the mixture well to combine all ingredients. Cover the fermentation vessel and let it sit undisturbed for 12 hours.
7. Add 1 packet of wine yeast (specifically designed for fruit wines) to the mixture. Stir gently, cover again, and allow it to ferment for four days on the pulp. Stir twice daily, gently pushing down the cap of solids that forms on the surface.
8. After four days, carefully strain the mixture through a nylon sieve, gently pressing on the solids to extract as much juice as possible. Pour the strained juice into a 5-gallon dark glass secondary fermentation vessel (or a clear vessel wrapped in brown paper). Top up to 5 gallons if needed, and fit with an airlock.
9. Rack the wine (transfer to a clean vessel, leaving sediment behind) after two months, and again after another two months.
10. After the second racking, stabilize the wine using potassium sorbate and potassium metabisulfite according to package instructions. Let it sit undisturbed for 2-3 weeks.
11. Carefully bottle the wine, store it in a cool, dark place, and allow it to age for at least six months, preferably up to a year or even two for a fuller, more complex flavor.
12. Enjoy your homemade Mulberry Wine! It develops a rich, full body and an exquisite taste that improves with age.